Spicy Kale and Corn Stuffed Chicken Breasts

Foodnetwork

Ready in: 34 minutes
Prep Time: 10 minutes
Cook Time: 24 minutes
Servings: 4

Ingredients

  • Freshly ground black pepper
    Produce
  • 1/3 cup frozen whole kernel corn
    Produce
  • 1 teaspoon all-purpose flour
    Baking
  • 2 cloves garlic, finely chopped
    Produce
  • 5 1/2 ounces frozen chopped kale (about 2 cups)
    Produce
  • Kosher salt
    Spices and Seasonings
  • 1 1/2 teaspoons fresh lemon juice
    Produce
  • 1/2 cup low-sodium chicken broth
    Canned and Jarred
  • 4 teaspoons olive oil
    Oil, Vinegar, Salad Dressing
  • 2 ounces pepper jack cheese, grated (about 1/2 cup)
    Cheese
  • 4 8-ounce boneless skinless chicken breast halves
    Meat

Steps

  • Heat 2 teaspoons of the oil in a large skillet over medium heat.
  • Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes.
  • Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more.
  • Transfer to a bowl to cool slightly, and then stir in the cheese.
  • Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
  • Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
  • Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes.
  • Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

Nutrition

  • Calories: 406.09  cal  (20.3%)
  • Fat: 15.03  g  (23.13%)
  • Saturated Fat: 4.66  g  (29.12%)
  • Carbohydrates: 11.31  g  (3.77%)
  • Sugar: 3.72  g  (4.13%)
  • Cholesterol: 157.72  mg  (52.57%)
  • Sodium: 582.93  mg  (25.34%)
  • Protein: 54.86  g  (109.72%)
  • Vitamin K: 243.0  µg  (231.43%)
  • Vitamin C: 139.47  mg  (169.05%)
  • Vitamin B3: 25.28  mg  (126.38%)
  • Vitamin A: 5862.3  IU  (117.25%)
  • Selenium: 75.48  µg  (107.83%)
  • Vitamin B6: 2.05  mg  (102.44%)
  • Phosphorus: 607.44  mg  (60.74%)
  • Vitamin B5: 3.59  mg  (35.9%)
  • Potassium: 1225.06  mg  (35.0%)
  • Copper: 0.61  mg  (30.37%)
  • Vitamin B2: 0.41  mg  (23.86%)
  • Magnesium: 90.14  mg  (22.53%)
  • Manganese: 0.38  mg  (19.23%)
  • Calcium: 176.97  mg  (17.7%)
  • Folate: 62.39  µg  (15.6%)
  • Vitamin B1: 0.23  mg  (15.59%)
  • Vitamin E: 2.23  mg  (14.88%)
  • Zinc: 2.21  mg  (14.74%)
  • Iron: 1.97  mg  (10.92%)
  • Vitamin B12: 0.6  µg  (10.01%)
  • Fiber: 1.87  g  (7.5%)
  • Vitamin D: 0.31  µg  (2.08%)

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